• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
• /
• v.28 no.2
• /
• pp.33-44
• /
• 2015

Objective : The purpose of this study is to know the efficacy of Korean medical treatment for recalcitrant hand and foot warts with an experience of cryotherapy. Methods : Twenty-two patients(male 12, female 10) with recalcitrant warts visited Amar Korean Medicine Clinic and were treated with herbal medicine, herbal acupuncture, acupuncture, moxibustion and bloodletting for at least 3 months. After treatment, a clearance rate was divided into 4 scales such as; complete clearance / partial clearance-good / partial clearance-poor / no change. Results : Mean age of patients was 23.4 years and mean period of disease was 43.6 months. Mean duration of treatment was 3.0 months and mean dosage(貼) of herbal medicine was 89.1. Nineteen patients(86.4%) showed complete clearance, one(4.5%) partial clearance-good, and two(9.1%) partial clearance-poor. Conclusion : This data demonstrates that Korean medical treatment could be an effective treatment for recalcitrant warts.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.5 no.1
• /
• pp.25-29
• /
• 1999

Time-temperature indicators (TTI) from three different companies obtained and were attached to food packages materials to evaluate degree of their color change according to storage time and temperature. Five temperature (-10 -5, 0, 5 and 10) was selected to represent standard freezing, refrigerating and room temperature, and evaluated performance by color change based on magnitude of color change and hunter system (L, a, b). Response end point was measured and recorded to find characteristic of each indicator. Comparison and discussion were conducted for accuracy and precision of each time-temperature. More research should be conducted at variable temperature and with various food to determine applicability of TTI on various storage condition.

• Journal of Korean Academy of Nursing
• /
• v.40 no.5
• /
• pp.714-723
• /
• 2010

Purpose: The purpose of this study was to examine the effects of using gauze frozen with normal saline or ice on thirstrelief and oral condition of laparoscopic cholecystectomy patients. Methods: A quasi-experimental nonequivalent control group, pretest-posttest design was used. Participants (n=53) received either gauze frozen with normal saline (n=17), ice (n=18) or wet gauze (n=18) for thirst-relief. The subjective thirst level and oral condition of the participants were assessed before the intervention, 15 min after the first intervention and 15 min after the second intervention. Results: After oral care was provided twice, there were significant differences in thirst level among the groups. When oral care was provided twice, the oral condition of tongue, saliva, mucosal membrane, and gingiva was improved in patients receiving gauze frozen with normal saline or ice. Conclusion: Gauze frozen with normal saline and ice can be effective for oral care in reducing the thirst level and improving the condition of the oral cavity.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.179.2-180
• /
• 2003

본 연구에서는 과채류의 냉동냉장시 내부압력에 따른 조직파괴를 방지하기 위한 기초연구로 동결방법에 따른 내부압력 변화에 대하여 조사하였다. 과채류의 동결에 의한 중량감소율은 침지식 동결방식에서 0.44∼l.38% 수준으로 가장 적게 나타났으며, 동결방식에 따른 중량감소율 차이는 수박에서 가장 심하여 수분함량에 클수록 동결속도에 따른 효과가 비교적 크다는 것을 알 수 있었다. 동결속도에 따른 내부압력은 배, 사과 및 메론에 있어 침지식 방법에 의한 동결시 체적팽창 및 수축에 따른 내부압력 차가 가장 적게 나타났으며, 송풍식 동결에서 가장 크게 나타나 동결속도가 빠를수록 내압의 크기는 적다는 것을 알 수 있었으나 딸기 및 수박의 경우는 오히려 침지식에서 내압이 가장 크게 나타났다. 균온 처리하지 않은 동결에 있어 과일의 내부압력 변화는 약 2 psig수준인 반면에 균온 처리한 수박의 내부압력 변화는 균온 처리하지 않은 수박의 내부압력 변화 경향과 유사하지만 일정한 수준의 내압을 발생시킴으로써 내부압력의 크기도 약 1.3 psig수준으로 상당히 적게 나타났다. 또한, 해동시에 있어서도 균온처리한 시료의 내부압력 크기가 균온처리하지 않은 내부압력 크기보다 상대적으로 적게 나타났다. 균온처리 동결시, 다단계 처리보다는 3∼4회 수준의 일정한 균온 처리가 내부압력의 증감 폭을 줄일 수 있었다.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.23 no.7
• /
• pp.928-936
• /
• 1999

The electronic refrigerating kimchi jar operates with a low noise because it contains no compressor but it consumes more energy than that of an refrigerator with compressor. In this paper, the heat flow characteristics and cooling performance of an electronic refrigerating kimchi jar are studied by means of experiments. When the storage temperature is kept in a range of $-5.7^{\circ}C$ to $4.1^{\circ}C$. in the case of three ambient temperatures; $12.7^{\circ}C$, $22.3^{\circ}C$ and $32.2^{\circ}C$, the cooling performance of $20{\ell}$ kimchi jar is investigated. The experiments show that the temperature difference that exists between kimchi jar and its ambient provides a measure of the coefficient of performance of kimchi jar. It is also found that ratio of net pumping heat to the heat pumping rate of thermoelectric module is independent of the temperature difference.

• Journal of Periodontal and Implant Science
• /
• v.36 no.2
• /
• pp.435-448
• /
• 2006

The purpose of this study was to investigate the effects of ICB(Irradiated frozen allogenic bone, Rocky Mountain Tissue Bank, USA) and MTF(Decalcified freeze-dried bone allograft, Musculoskeletal Transplant Foundation, USA) on the cell proliferation and differentiation of human fetal osteoblasts. Human fetal osteoblasts (hFOB1) were cultured with $10\;ng/m{\ell}$of ICB and MTF. The negatvie control group was cultured with DMSO and positive control group was cultured with BMF ($2\;ng/m{\ell}$). MIT was performed to examine the viability of the cell, and alkaline phosphatase activity was analyzed to examine the mineralization. Calcium accumulation was also evaluated. ICB and MTF did not increase the rate of the cellular proliferation of hFOB1s while they enhanced ALP and calcium accumulation. The expression of osteocalcin (OC) and bone silaloprotein (BSP) increased in hFOB1 treated with ICB and MTF ($10\;ng/m{\ell}$). These results suggest that ICB and MTF stimulate osteoblastic activity of the hFOBl.

• Journal of the Korean Magnetics Society
• /
• v.15 no.4
• /
• pp.236-240
• /
• 2005

The magnetocaloric effect and magnetization behaviors have been studied for $La_{1-x}Pb_{x}MnO_3$ (x=0.1, 0.2, 0.3) alloys. The Curie temperature increased from 195 K to 352 K with increasing Pb concentration. A large magnetic entropy change (${\Delta}S_M$), which is calculated from H vs M curves associated with the ferromagnetic-paramagnetic transitions, has been observed. The maximum ${\Delta}S_M$ of $La_{0.8}Pb_{0.2}MnO_3$ was 1.22 J/kg K at 294 K for an applied field of 1.5 T. Adiabatic temperature change (${\Delta}T_ad$) was measured directly by a special cryostat. The maximum ${\Delta}T_ad$ of $La_{0.7}Pb_{0.3}MnO_3$ was 1.00 K at 352 K for an applied field of 2 T.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.5
• /
• pp.555-560
• /
• 2009

Pine mushroom (Tricholoma matsutake Sing.) is an expensive and highly prized delicacy in Korean and Japanese cuisines with its unique flavor and functional properties. The pine mushroom juice (PMJ) was investigated for its antioxidant and anti-tumor activities with ABTS radical scavenging method and MTT assay. The phenolic contents in pine mushroom juice ranged from 1.19 to 54.99 GAEs mg/100 mL at the concentrations of $1{\sim}50\;mg/mL$. The ABTS radical scavenging activities of pine mushroom juice were 7.0%, 81.7% and 91.8% at the concentrations of 1, 10 and 50 mg/mL, respectively. The $IC_{50}$ values of pine mushroom juice were 605.9, 788.4, 583.6 and $232.5{\mu}g/mL$ on the cytotoxicities against AGS, HeLa, HepG2 and HT-29, respectively, and PMJ showed the strongest growth inhibitory activity against HT-29 cell. These results suggested therapeutic potential for pine mushroom juice as an anti-oxidant and anti-tumor agent.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.20 no.3
• /
• pp.208-212
• /
• 1987

In order to enrich the nutritional value of instant noodle and diverse utilization of Alaska pollack meat paste(AMP), several quality parameters of instant noodle mixed with AMP as enrichment of protein were investigated. Protein and amino acid contents of instant noodle were increased to $4.7\%\;and\;4,\;006.1mg\%$ by incremental level up to $30\%$ of AMP. Hardness, cooking weight and volume of noodle were also increased by the increments of AMP added, but tensile strength and soup turbidity were decreased. Sensory scores in flavor, color and soup taste of instant noodle mixed with AMP were revealed higher than that of without AMP, but texture scores were decreased with the increase of the AMP over $20\%$.

• Korean Journal of Food Science and Technology
• /
• v.43 no.4
• /
• pp.518-523
• /
• 2011

The aim of this study was to evaluate the antimicrobial activities of leek and garlic extract juice and powder against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus in a single strain and a mixed strains system. Garlic juice and powder showed higher antimicrobial activity against Sta. aureus than that of E. coli or S. enteritidis. The antimicrobial activities of the leek and garlic powders decreased with increasing temperature and time, but stabilized at various pHs. The antimicrobial effects of mixtures of various ratios between the leek and garlic extracts increased with an increase in garlic extract content. No synergistic effects by the leek and garlic mixtures were observed. In a mixed strains system, the antimicrobial effects of leek and garlic powder were similar to those in a single strain system.